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Many of us are itching to travel internationally once again after three years of staycations and domestic trips . But with work , school and budget restrictions , a global getaway might not be possible . Luckily , Baltimore ’ s international restaurants can transport you to another country for an hour or two .
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C itizens from around the globe have been converging on Baltimore for more than 150 years , since the opening of the Locust Point immigration ports in 1868 . Germans were the first to land in the waterfront neighborhood , followed by the Irish , Polish , Lithuanians , Slovakians , Russians and Ukrainians . By the time the entry point closed in 1914 , the Locust Point piers had welcomed 1.2 million Europeans to Baltimore , making it the third busiest port in the United States and earning the neighborhood the title of Baltimore ’ s Ellis Island .
Other global populations have since joined the melting pot and formed their own communities within Baltimore ’ s 250 + neighborhoods . Jamaicans , which constitute one of Baltimore ’ s largest immigrant communities , have a significant presence in Park Heights . Highlandtown is home to a large Latino population . Many of the presentday Little Italy and Greektown businesses have been passed down for generations . And a large percentage of Charm City ’ s Asian community remains clustered around Station North .
While the influence of these immigrant communities can be seen in all aspects of Baltimore life , it is perhaps most felt in its food ; after all , it was a German- Jewish immigrant who invented our beloved Old Bay seasoning . This innovative spirit is common amongst our international chefs , who are constantly serving new twists on traditional recipes .
One example is Daniela Useli , who spent her childhood in Sardinia , Italy watching her mom cook . Today , she serves those learned recipes at her namesake restaurant Daniela Pasta & Pastries in Hampden , where she makes
Daniela Pasta & Pastries
24 BALTIMORE . ORG